Raspberry-Rhubarb Pie

Photo: Randy Mayor; Stylist: Cindy Barr

Refrigerated pie dough makes preparing this tasty dessert a snap. Cornstarch and tapioca ensure a velvety filling by thickening the fruit juices. Serve this raspberry-rhubarb pie with whipped cream or vanilla ice cream.

Yield: 12 servings (serving size: 1 wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 248
  • Fat: 7.9g
  • Saturated fat: 3g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 0.5g
  • Protein: 2g
  • Carbohydrate: 43.3g
  • Fiber: 4g
  • Cholesterol: 7mg
  • Iron: 1.1mg
  • Sodium: 146mg
  • Calcium: 65mg

Ingredients

  • 2 tablespoons uncooked quick-cooking tapioca
  • 4 1/2 cups fresh raspberries (about 24 ounces)
  • 3 1/2 cups chopped fresh rhubarb (about 6 stalks)
  • 1 cup packed brown sugar
  • 1/4 cup cornstarch
  • 2 tablespoons crème de cassis (black currant-flavored liqueur)
  • 1/8 teaspoon salt
  • 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
  • Cooking spray
  • 6 tablespoons all-purpose flour
  • 1/4 cup sliced almonds
  • 2 tablespoons brown sugar
  • 2 tablespoons chilled butter, cut into small pieces
  • 1/4 teaspoon almond extract
  • 1/8 teaspoon salt

Preparation

  1. 1. Preheat oven to 350°.
  2. 2. Place tapioca in a spice or coffee grinder; process until finely ground. Combine tapioca, raspberries, and next 5 ingredients (through 1/8 teaspoon salt) in a bowl; toss well. Let raspberry mixture stand 10 minutes; stir to combine.
  3. 3. Roll 1 (9-inch) dough portion into an 11-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray, draping excess dough over edges. Spoon raspberry mixture and any remaining liquid into dough. Fold edges under; flute. Bake at 350° for 40 minutes.
  4. 4. While pie bakes, place flour and remaining ingredients in a food processor; pulse 10 times or until mixture resembles coarse crumbs.
  5. 5. Increase the oven temperature to 375°.
  6. 6. Sprinkle topping evenly over pie. Bake at 375° for 15 minutes or until topping is golden brown and filling is thick and bubbly. Cool completely on a wire rack.
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